Corn Cookies (Milk Bar Bonus!)


I know that I make lots of statements about baked goods being my favorite. I’ve probably named my favorite cupcake, brownie and cookie and then renamed them. But no matter how many times I do that, I will still taste something new and swear it is truly the one- the best- most delicious treat I’ve ever had.

Well friends, I can say without a doubt that of all the recipes we’ve made so far from The Milk Bar Cookbook, this is by far my favorite. Yes- this plain-looking yellow cookie was more delicious to me than all the layered, gooey, complex things we’ve tried. Now don’t get me wrong, those were all really wonderful, but I would eat these cookies every day if I could…they are just that delicious. Salty, rich, soft, and sweet, with the most complex sweet-corn flavor.

You may be wondering why I’m posting without my girls on a Friday, but I can explain. These cookies are part of the crust of a pie we’ll all be posting on Monday. I was able to try this cookie at the actual Milk Bar a few months ago, and I loved it so much that I thought it deserved a post of it’s own. However good this cookie is as an ingredient of a crust, it is even better all on it’s own.


This recipe is one of the most easy and basic I’ve tried yet from Christina Tosi and would be a great first one to attempt! No crunches, no crumbs, and no multiple components are needed. Now you do need to order/find one special ingredient which is freeze-dried corn. I was able to get it at Whole Foods, but I know it’s also available at Amazon. Running the corn through a blender grinds it to a fine powder which really infuses these cookies with a strong sweet corn flavor in every bite.

My brother-in-law said this was in the top 3 cookies he’s EVER had. And he has eaten a lot of cookies so that’s saying something right?

Have a great weekend and stay tuned for more Milk Bar on Monday!

Corn Cookies (Milk Bar Bonus!)

Yield: 13 -15 cookies


  • 16 tablespoons 2 sticks butter, at room temperature
  • 1 1/2 cups sugar
  • 1 egg
  • 1 1/3 cups? flour, I recommend bread flour if you have it. Otherwise AP will work.
  • 1/4 cup corn flour *
  • 2/3 cup freeze-dried corn powder **
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons salt


  1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. Mixture should double in size and become light and fluffy.
  2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together,no longer than 1 minute. Scrape down the sides of the bowl.
  3. Using a 2 3/4-ounce ice cream scoop, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly.
  4. Heat the oven to 350°F.
  5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 14-18 minutes. The cookies will puff, crackle, and spread. After baking, they should be a bit browned on the edges yet still bright yellow in the center; give them an extra minute if not.
  6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.


*If you can't find corn flour, substitute 1/4 cup flour and 2 tsp. corn powder **Make corn powder by grinding freeze dried corn in the blender or food processor.

Nutrition Information:
Yield: 13 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe from The Momofuku Milk Bar Cookbook


  1. I love how simple yet perfectly crunchy they look! Thank you for sharing, Audra!

  2. I just got introduced to your blog, and I’m in LOVE!! I have been OBSESSED with the Milk Bar cookbook ever since I got it this past Christmas, it’s just so… ya know… interesting… unique… just simply… fantastic. N-E-ways, just wanted to let you know that your blog ROCKS and I am thoroughly enjoying the Milk Bar Monday idea, brilliant ;)

  3. you go girl with this recipe and being all over it! glad you are (cuz I’m not!)

    top 3 cookies he’s EVER had <--- that's high praise!!!

  4. I LOVE this Audra!! How simple, yet SO very different! I’ve never seen a cookie like this and it is REALLY standing out, I can only imagine how wonderful it tastes. can’t wait to see Monday’s recipe too :)

  5. I had this cookie at milk bar last year and have been trying to recreate it ever since. I’m so excited the recipe is in the cookbook!!! Yours look perfect :)

  6. Hi,
    I hope you’ll be patent with me as I ask a few novice baking questions. Partly becasue I am a novice and partly due to a disability that makes cooking a bit of an adventure – I am never quite certain how my efforts will come out. Anyway
    Your recipe says to use a stand mixed but I only have one of those old beater mixers will it produce the quality I am looking (hoping) for – and should I adjust the time at all. And can I mix in spurts taking a rest in between w/o damaging the results? Don’t have a clue what size my scoop might be – any other way to measure by eye?
    And lastly, found an online resource that is wonderful (and ships to Canada) that has both corn products – it’s called and gets great reviews!
    Thanks everyone – really enjoy reading all of your posts and drool over all of the photos!
    Please feel free to send me any tips or hints – Happy Canada Day all! And Hapy 4th, too!

  7. I can’t WAIT to make these. Think on my days off next week I’ll be making these and the next swap so I can join this go around. Missing it! And one of the best three cookies of LIFE?!?! The confetti cookies were up there with me, the Compost Cookies DEFINITELY place in top three… gonna have to give these a go.

  8. I cannot wait to try these! i love all things corn, so these are incredibly enticing :)

    1. I’ve been working my way through Christina Tosi’s recipes and the corn cookies are fabulous. I brought them into the dentist office and the girls there. Keep asking me to make more. After I’ve made them buy the book a few times I decided to do some experimenting and replaced the sugar for toasted sugar and added tiny dried Maine blueberries. As if this cookie couldn’t get any better OMG. I might try browning the butter next time I make it as well. The toasted sugar didn’t change the profile too much, but just added a layer of depth and I’m assuming the browned butter will do the same. The blueberries just gave an occasional pop of sweetness and blueberryness.

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